Onions occupy center stage in this dish, and their sweetness is balanced by the apples and other ingredients to create a very flavorful yet digestible side to poultry, beef, and pork. Add a salad of tossed greens and mandarin oranges, sliced Emmentaler cheese, and a medium-dry red table wine for a simple, satisfying, and comforting supper with friends. The ingredients can be assembled a day in advance, allowing you to stuff and bake onions along with the rest of dinner.
- 1/2 pound coarsely ground country sausage
- 6 large Vidalia or mild winter-storage onions
- 2 medium Jonathan apples, cored and chopped
- 1/2 cup grated imported Gruyere cheese
- 1/4 cup unfiltered organic apple juice
- 1 tablespoon orange juice
- 1 tablespoon ground ginger
- 1/2 teaspoon sage
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
In a small frying pan, brown the sausage gently over low heat 20 minutes. Remove the sausage from the pan with a slotted spoon, place in a small bowl, and set aside to cool. Refrigerate the sausage if you plan to assemble the remaining ingredients more than 2 hours after cooking it.
Bring 2 quarts of water to a slow boil in a medium saucepan. Peel the onions and make a crosscut at the top of each. Drop the onions into the water, and simmer, covered, 10-12 minutes. Transfer the onions to a colander, allowing them to drain thoroughly 10 minutes.
Preheat the oven to 375 degrees F.
In a large bowl, combine the sausage, apples, cheese, juices, ginger, sage, salt, and white pepper until well blended. Set aside.
With a fork or paring knife, gently remove the center core of each onion (you can reserve the core for another use). Place the onions in an oiled ovenproof baking dish, arranging them so that they are touching each other. Gently spoon some of the sausage-apple mixture into each onion until it forms a mound on top. Bake loosely covered with foil 30 minutes, or until the cheese is bubbly and golden brown. Serve immediately.
While Vidalia onions are delicious prepared this way, milder winter-storage onions make handy substitutes during the colder months when Vidalias and other sweet, non-keeper onions aren't in season.
Recipe reprinted by permission of Taunton. All rights reserved.
nutrition information per serving
258 calories; 12g total fat; 57mg cholesterol; 441mg sodium; 33g carbohydrates; 4g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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